Chili Cornbread Casserole

 

It’s a new year, and I have resolved to use up pantry ingredients; before I buy groceries, needlessly. I usually make a chili “taco salad”. Tonight I wanted cornbread, and it just so happened that I had buttermilk that needed to be used as well. I love it when everything falls into place.

This recipe is for 4 generous individual sized portions. If using  a 9 X 13” baking pan. Use 3 to 4 cans chili. 

CHILI CORNBREAD CASSEROLE

 

CORNBREAD TOPPING:

1 Cup Cornmeal

1 Cup flour

4 Teaspoons baking power

1 Teaspoon sugar

3/4 Teaspoon salt

1 Cup buttermilk

2 Eggs

1/4 Cup shortening

2 Ounces cheddar cheese, shredded

2 Tablespoons butter, for browning 

 

CHILI:

2 (15 ounce) Cans chili 

4 Ounces cheddar cheese, shredded

 

TO PREPARE CORNBREAD TOPPING:

Preheat oven to 375. In a large mixing bowl, whisk cornmeal, flour, baking powder, sugar, and salt. Stir in buttermilk, eggs, shortening, and cheese. Set aside.

 

TO ASSEMBLE

Spoon chili between 4 single serving sized casserole dishes. (If making a 9 X 13” casserole, use 3 to 4 cans chili). Top with cheese. Spoon cornbread mixture over cheese. Place on a baking tray. Bake on center rack of oven, until lightly browned, 45 minutes. Remove from oven, and brush tops with butter. Adjust oven to broil. Return casseroles to brown, 1 to 2 minutes. Makes 4 individual sized casseroles.